This Easy Roasted Zucchini and Tomato Soup is packed with flavor! Roasting the veggies brings out their sweetness, making each spoonful warm and cozy.
Honestly, there’s something about the mix of zucchini and tomatoes that just feels like a hug in a bowl! I love serving it with a bit of crusty bread on the side—so yummy! 🥖
Key Ingredients & Substitutions
Zucchini: Fresh zucchini gives this soup a lovely texture and flavor. If you’re out of zucchini, yellow squash works just as well! You can even mix different squashes for a twist.
Tomatoes: Use ripe tomatoes for the best flavor. If tomatoes are out of season, canned tomatoes will do just fine, especially if they’re whole or crushed. Keep the juice for a richer soup!
Onion: A medium onion adds sweetness. You can swap it for shallots if you’re after a milder taste. Shallots have a lovely subtle flavor that can really lift the soup.
Garlic: Fresh garlic is key for depth of flavor. If you’re pressed for time, garlic powder can be a quick substitute. Just be careful not to overdo it; a little goes a long way!
Parmesan: This adds creaminess and flavor. If you’re vegan, consider nutritional yeast for a cheesy flavor or omit the cheese altogether—it’s still delicious!
How Do I Roast Vegetables Perfectly?
Roasting is a fantastic way to enhance flavors. Here’s how you can master this technique:
- Start with a preheated oven at 400°F (200°C) for even cooking.
- Cut vegetables into uniform sizes for consistent roasting.
- Don’t overcrowd the baking sheet; give veggies space to roast rather than steam.
- Drizzle with olive oil and season with salt and pepper—this helps them caramelize beautifully.
- Check on them halfway through cooking and stir to help them brown evenly.
Trust me, with just a little attention, you’ll have perfectly roasted veggies ready to blend into your soup!
Easy Roasted Zucchini and Tomato Soup
Ingredients You’ll Need:
- 3 medium zucchinis, sliced
- 5 large ripe tomatoes, quartered
- 1 medium onion, quartered
- 4 cloves garlic, peeled
- 3 tablespoons olive oil, divided
- Salt and pepper, to taste
- 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- 1/2 teaspoon dried oregano
- 3 cups vegetable broth
- 1/4 cup grated Parmesan cheese (plus extra for serving)
- Optional: pinch of red pepper flakes for a slight kick
How Much Time Will You Need?
This soup takes about 15 minutes to prep and around 30-35 minutes to cook, making the total time about 50 minutes. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This temperature is ideal for roasting the vegetables, helping them caramelize and enhance their flavors.
2. Prepare the Vegetables:
On a baking sheet, arrange your sliced zucchinis, quartered tomatoes, onion, and peeled garlic cloves. Drizzle them with 2 tablespoons of olive oil, and then season with salt and pepper. This will help the veggies get nice and crispy while roasting!
3. Roast the Veggies:
Place the baking sheet in the preheated oven and roast the vegetables for about 25-30 minutes. They should be tender and slightly caramelized when done. Don’t forget to keep an eye on them!
4. Blend It All Together:
Once roasted, transfer the veggies to a blender or food processor. Add the dried basil, oregano, and a pinch of red pepper flakes if you like a bit of heat. Blend until smooth, adding a little vegetable broth if needed to get it creamy and well-blended.
5. Combine Ingredients in a Pot:
Pour the blended mixture into a large pot. Stir in the remaining 1 tablespoon of olive oil, the rest of the vegetable broth, and grated Parmesan cheese. This will give your soup that creamy texture and delicious flavor.
6. Heat the Soup:
Warm the soup over medium heat for about 5-10 minutes, stirring occasionally. This will help meld all the flavors together. As it heats up, taste the soup and adjust the seasoning with more salt and pepper if needed!
7. Serve and Enjoy:
Serve your Roasted Zucchini and Tomato Soup hot! Top it with extra grated Parmesan cheese and fresh basil if desired. It’s perfect with a slice of crusty bread or a side salad for a delightful meal!
FAQ for Easy Roasted Zucchini and Tomato Soup
Can I Use Different Vegetables in This Soup?
Absolutely! Feel free to mix in other vegetables like bell peppers, carrots, or even eggplant. Just keep the quantities roughly similar so the balance of flavors remains intact.
How Can I Make This Soup Creamier?
If you prefer a creamier soup, add a splash of heavy cream or coconut milk after blending. You can also stir in a dollop of Greek yogurt or sour cream when serving for extra richness!
Can I Freeze Leftover Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer to an airtight container or freezer bag. It can last in the freezer for up to 3 months. Thaw in the fridge overnight before reheating!
What’s a Good Serving Suggestion for This Soup?
This soup pairs wonderfully with crusty bread for dipping. You can also serve it alongside a fresh side salad or grilled cheese sandwiches for a comforting meal!
